Hot Cross Buns
11/3 cups water
2 tablespoons oil
2 teaspoons salt
2 tablespoons brown sugar
4 cups plain flour
2 tablespoons mixed spice
1 tablespoon cinnamon
1 tablespoon yeast 11⁄4 cups sultanas 1⁄4 cup mixed peel
Place all ingredients in bread pan in order listed, select DOUGH cycle and press START.
When cycle is complete, remove dough from bread pan.
Divide dough into 18 equal pieces and roll into balls.
Cover the balls with plastic wrap and allow to rise for 20 minutes or until double in size. Remove the wrap and proceed to make the mixture for the crosses as follows:
Crosses
2 tablespoons water 1⁄4 cup flour
Blend to a smooth batter, place in a piping bag and pipe individual crosses over each roll.
Place in a
Remove from oven, allow to cool slightly, and if desired, apply a Glaze to the finished Hot Cross Buns.
Wholemeal Breads
Wholemeal breads are best baked on the WHEAT cycle.
As wholemeal breads are usually denser, they do not rise as high as white breads due to the nature of the flour. To improve the rise of wholemeal bread, a “bread improver” or gluten can be added to the mix. These are generally available from health food stores. These recipes can also be baked on the RAPID cycle but this causes them to be even denser.
Procedure
Place ingredients into bread pan in the order listed in the recipe.
Wipe spills from the outer edge of pan and close the lid.
Press the BREAD type button to Wheat cycle.
Press START.
Wholemeal Bread
11/3 cups water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons sugar
4 cups wholemeal plain flour*
1 tablespoon dry active yeast
*As a variation, and to give a wholemeal loaf a not so dense texture, use 2 cups wholemeal plain flour and 2 cups plain flour.
Glaze
1⁄2 cup icing sugar 1⁄4 teaspoon all spice 1⁄4 teaspoon cinnamon 1 tablespoon water
Combine until smooth and thin enough to drizzle and brush over the hot buns. Allow to stand for up to 10 minutes prior to serving.
Seven Grain Bread
11/3 cups water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons molasses 1⁄2 cup 7 grain cereal
4 cups wholemeal plain flour
1 tablespoon dry active yeast
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